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Creamy Tomato Soup
2 tablespoons olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup tomato paste
1 28-oz. can of diced tomatoes, low sodium
1 28-oz. can whole, peeled tomatoes, low sodium
1 teaspoon garlic powder
5 large basil leaves, fresh
½ cup vegetable broth
½ cup 0% plain Greek yogurt
1.5 teaspoons apple cider vinegar
Heat 2 tablespoons of olive oil in a large pot over medium/high heat. Add onion, garlic, salt, pepper, and sauté until onion becomes translucent. Set aside.
Place tomato paste, diced tomatoes, whole peeled tomatoes, basil leaves, and garlic powder into a high-speed blender.
Add onion, garlic, salt and pepper mixture to the blender. Blend on high for 1-2 minutes or until everything is pureed.
Place the pot in medium-high heat and add the mixture to the pot. Once it starts to boil, lower heat down and add the vegetable broth, Greek yogurt, and apple cider vinegar.
Mix soup until everything is combined and creamy. Continue to simmer for 10 minutes. Enjoy!
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la Receta:
Download Creamy Tomato Soup.pdf